Banana Bread

Sometimes it’s the simplest things you crave. Like banana bread. I have posted a lovely recipe for banana bread with chocolate glaze before. But this past week, that’s not what I was craving. No, I was craving something simple and just like the banana bread I had eaten as a kid. I’m not quite sure when/where/from who this reminiscent banana bread came from but I remember it had nuts in it and I usually don’t like nuts in baked goods. But I loved this bread. It’s sweet without being cloying, it’s moist without being undercooked, and it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift.

Recipe Rundown
Taste: Warm yet sweet and nutty with distinct banana flavor.
Texture: Soft and moist with crunchy nuts. The texture is the best I’ve had from banana bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Appearance: Rustically comforting. I love that this banana bread doesn’t dome too much at the top.
Pros: Easy, tasty, perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.

Directions:

Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan.

In a medium bowl sift the flour, baking soda, cinnamon, and salt.

In the bowl of an electric mixer, beat the sugar and eggs on medium speed until light and fluff, about 5 minutes. On low speed slowly and steadily drizzle in the canola oil, it should take about 1 minute. Add the bananas, sour cream, and vanilla, beating until just combined.

Using a rubber spatula, fold in the flour and walnuts. Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.

Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

I love love love banana bread, and usually have to end up either buying ridiculous amounts of bananas or hiding some so they get ripe enough for me to make it, but it's always so worth it. I'm always down to try a new banana bread recipe, so I'll be giving this one a spin. With some butterscotch chips? Mmm, heavenly!

The batter seemed to thin going into the pan. It turns out it was too thin. The bread did not rise very much, most of the walnuts fell to the bottom, and was very difficult to get a clean slice. It seems like it needed another 1/3 cup flour added to thicken up the batter. It was tasty, but the texture was difficult to cut a clean slice… it just kind of crumbled. Is the flour measurement correct?

I'm sorry it didn't work out very well for you! The flour measurement is correct. I remember this batter being on the thin side but baking up beautifully. I can think of a couple of reasons why you had trouble. Your flour measurement may have been off (even if you followed the recipe). This could be because when you dipped your measuring cup into the flour you didn't aerate the flour (stir it around) before scooping it up. Here's some more detailed info on that if you don't already know: http://www.mybakingaddiction.com/how-to-measure-f…

If you have a kitchen scale, definitely use it! The flour in this recipe should weigh 210 grams.

The bread may not have risen because your baking soda may be too old. As far as the walnuts falling to the bottom, try coating them in a little bit of flour before adding to the batter. Also, be sure to measure your mashed banana before adding it to the batter.

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Hi, I'm Tessa. I believe everyone should have a more delicious life. I'm here to help with scrumptious homemade baking recipes and kitchen tips, tricks, and experiments as a culinary grad & cookbook author. No cake mixes here! Welcome!